Curry Beef Tripe Soup

October 16, 2022  Cambodian Chef Avatar
Curry Beef Tripe Soup

Curry Beef Tripe Soup is a delectable dish from Khmer cuisine, known for its rich flavors and unique combination of ingredients. This hearty soup features beef tripe, eggplant, lotus shoots, and coconut milk, creating a symphony of tastes that reflects the culinary diversity of the Khmer ethnic community. While the preparation demands a longer cooking time, a pressure cooker is recommended for efficiency, although a regular stock pot can also be used, albeit requiring two to three hours for the tripe to reach the desired tenderness.

The recipe begins by treating the beef tripe, soaking it in vinegar and scrubbing it with baking soda before rinsing it thoroughly. Once prepared, the tripe is cooked in a large pot with water for 30 minutes, then drained and cut into bite-sized chunks. The soup pot is preheated, and a mixture of vegetable oil, minced garlic, lemongrass, sliced beef, and the prepared tripe is added and stirred well.

The seasoning is a key aspect of this soup, with curry powder, paprika, sugar, fish sauce, salt, and black pepper infusing the broth with a complex and flavorful profile. The addition of eggplant, lotus shoots, and kaffir lime leaves contributes to the soup’s texture and aroma. Coconut milk is introduced along with water, and the mixture simmers until the meat achieves the desired tenderness. The finishing touch involves topping the soup with chopped green onions.

Curry Beef Tripe Soup is best served hot with rice, offering a satisfying and hearty meal that highlights the depth of Khmer culinary traditions. This recipe not only showcases the diverse ingredients but also the meticulous preparation that goes into creating a dish that is both delicious and emblematic of Khmer ethnic cuisine.


1/2 lb (225 gram) of Beef tripe, soaked in vinegar, scrubs with baking soda, rinsed well
6 Cups of water
2 Tablespoons of vegetable oil
3 Cloves garlic, minced
1/4 Cup of fresh or frozen minced lemon grass
1/2 lb (225 gram) of beef, sliced thin
2 Tablespoons of curry powder
1/4 Teaspoon of paprika
1 Tablespoon of sugar
2 Tablespoons of fish sauce
1/2 Teaspoon of salt
1/4 Teaspoon of black pepper
1 Large Asian of egg plant, cut chunks
8 of Boiled lotus shoot, rinsed and drained
2 Kaffir lime leaf
1 Cup of coconut milk
4 Cups of water
2 Stalks of green onion, chopped ½ inch in length

Directions to make Curry Beef Tripe Soup

  1. Put beef tripe and 6 cups water in a large pot, cook for 30 minutes, drained and rinsed well under cold water, cut to chunks bite sizes, set a side.
  2. Pre-heat a soup pot.
  3. When soup pot is hot, add oil, garlic, lemon grass, sliced beef and beef tripe, stir well.
  4. Seasoning with curry powder, paprika, sugar, fish sauce, salt and black pepper.
  5. Add eggplant, lotus shoots and kaffir lime leaves.
  6. Add coconut milk and 4 cups water, and simmering till meat tender.
  7. Top with green onion.

Serve hot with rice.

Enjoy it

Related Recipe: Oxtail and Pineapple Soup

Nutrition Facts

Serving Size: 2

Calories Per Serving: 915

% Daily Value
Total Carbohydrate ‏28g 10%
Cholesterol ‏203mg 68%
Total Fat ‏57g 73%
Saturated Fat ‏34g 170%
Dietary Fiber ‏7g 25%
Protein ‏75g 150%
Sodium ‏2182mg 95%
Sugars ‏5g 10%


30 min


30 min




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